English-style cooked rump of Beef
Only the best beef rump is used for the production of cooked rump. The meat, after an initial trimming apt to remove the external fatty parts, undergoes dry salting for about a day. This is followed by cooking in special dry ovens to obtain the typical fragrance. Once cooled, it is ready for consumption. A natural product with no ingredients other than meat, salt and herbs.
The color that characterizes the interior of our “Roastbeef” is pinkish red. The taste is delicate and slightly spicy, typical of a quality salumi, balancedly savory.
WITH
only selected beef rinds, dry salting, delicate cooking, and a lot of passion in making cured meats since 1966.
WITHOUT
processing aids, gluten, milk derivatives and caseinates, glutamate, starches or starch, GMOs. It also does not contain substances or products that cause allergies or intolerances according to Annex III of Reg. (EU) 1169/2011. Product listed in the AIC Food Handbook prepared by the Italian Celiac Association and on the dedicated website
INGREDIENTS
Rump of beef
Marine salt
Aromatic plants
SHELF LIFE
70 days
SIZE
Kg. 3,5 / 4
POSSIBILITY OF PURCHASE
This item is sold cut in half.
THE BEST WAY TO STORE THE PRODUCT
Our Rump of Beef is a quality product with low content of preservatives and antioxidants. Once opened it should be cut and consumed as quickly as possible, taking care to store it at a temperature between 0° and 4°. It can also be placed in vacuum or atm, extending its natural shelf life by a few days.
TASTING AND PAIRING
Rump of beef is best enjoyed cold. We recommend pairing it with lemon juice and fresh arugula. It goes well with a glass of Chianti classico.
| Energy (kJ) | 454 |
| Energy (kcal) | 107 |
| Fats (g) | 1,4 |
| of which saturated fatty acids (g) | 0,7 |
| Carbohydrates (g) | < 0,5 |
| of which sugars (g) | < 0,5 |
| Proteins (g) | 24 |
| Salt (g) | 1,6 |
